Eggplant with Quinoa Filling

Ingredients

• 2 large eggplants
• Salt
• 2 Garlic cloves
• 100 g black pitted olives (jar; 5 tbsp)
• 1 dried chili pepper
• 3 tomatoes
• 1 bunch thyme
• 250 g quinoa
• 1 tbsp Olive Oil
• Pepper
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Wash, clean, and cut eggplants in half crosswise. Scoop out the flesh leaving about a 1 cm border. Salt both halves and flesh and let soak in water for about 30 minutes.

2. 2.

   Meanwhile peel and finely chop garlic. Cut olives into small pieces. Crumble chili pepper. Wash and dice tomatoes. Rinse thyme, shake dry, and pluck leaves.

3. 3.

   Rinse quinoa warm and cook according to package instructions in salted water.

4. 4.

   Pat eggplant halves dry with paper towels, finely chop the flesh. Heat oil in a pan. Sauté the flesh over low heat for 5–6 minutes.

5. 5.

   Add garlic and sauté for 1 minute. Stir in chili, tomatoes, olives. Season with salt and pepper. Mix quinoa and thyme leaves into the vegetables.

6. 6.

   Place eggplant halves on a baking sheet lined with parchment paper, fill them with quinoa mixture. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes. Sprinkle parmesan over top.